Take-out Tuesday, Rainbow Salad
Lighten up your menu with this healthy salad
It’s almost as good as finding a pot of gold!
It’s full of a rainbow of ingredients
You can serve it buffet style
and let everyone choose the ingredients they want
Or you can chop it up and mix altogether
Serve it with this easy Almond Butter Dressing
It has a lovely Asian flavor
Garnish with sliced or Buttery Almonds
Very different and a nice change up!
Rainbow Salad
Ingredients
- coleslaw mix
- Purple cabbage, sliced
- Red peppers, chopped
- baby carrots
- Yellow peppers, chopped
- Cucumber, sliced and quartered or spiralized
- Baby Spinach leaves, torn
- Sliced Almonds
- Blueberries, washed and cleaned
- Almond Butter Dressing
- Buttery Almonds garnish
Instructions
- Combine veggies in a bowl and drizzle with dressing
- Spiralize the cucumber for added interest and sub any ingredient you like, keeping the rainbow in mind. Spiralized pear, carrot, zucchini, yellow squash would be great additions also
- Dress salad with Almond Butter Dressing and garnish with buttery almonds if desired
Notes
Almond Butter Dressing
Ingredients
- 1/2 cup Justin’s Classic Almond Butter
- 1/4 cup Tamari or Soy Sauce
- 1 tsp. Ginger paste
- 1/2 tsp Minced Garlic
- 1/4 cup lemon juice { juice from 1 lemon}
- 2 tsp. canola oil
- 2 Tablespoon honey
- 3 T water
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 T rice vinegar
Instructions
- Combine ingredient in a jar and shake to combine. Stir almond butter into other ingredients, breaking up with a spoon if necessary.
- You can make the dressing ahead, just let it sit at room temperature before serving
Buttery Almonds
Ingredients
- 2 cups sliced almonds
- 1 Tbsp butter
- 1 Tbsp olive oil
- brown sugar
- kosher salt
Instructions
- Saute almond slices in a large skillet in butter and Olive oil over medium heat
- Sprinkle the nuts liberally with brown sugar and Kosher salt.
- The brown sugar will melt and caramelize on the nuts. Stir often and watch carefully so the nuts don’t burn. Don't walk away, this literally only takes 3-4 minutes
- When they have begun to brown turn out onto wax paper or foil to cool. Store in a jar in your pantry or freezer. Makes 2 cups.
Notes
You can substitute your favorite ingredients,
use tomatoes, strawberries, pears, yellow squash,
anything you like and use any dressing you want
Add meat and cheese if you like
for a complete main dish salad…
Create a rainbow!
Prayers for Ukraine
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday
Centerpiece Wednesday / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
Happiness is Homemade/ Friday with Friends / Share the Wealth
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I also made an almond dressing for my salad some time last month, so I know from the first hand that this was a GREAT salad with lots of flavours, colours and textures.
Thank you Angie, one of my favorite dressings!
It is said that we eat with our eyes as well as our mouth. This recipe is a treat for both.
Thank you Bernadette!
A colorful and healthy salad is always a wise choice. It looks delicious and the almond butter dressing sounds amazing!
Stay warm, Jenna as we experience winter again!
Thanks Pam, the dressing is really good. HHjr has a pot of chili going in the slow cooker today, stay cozy!
Not only is it beautiful, it’s also healthy. The dressing looks delish too! Have a great week, Jenna!
Thanks Katie!
Oh Jenna, The Asian dressing for this lovely salad sounds so delicious. Could I use peanut butter in the dressing instead of almond butter since I don’t usually have almond butter in the house? I fear it may change the entire flavor of the recipe though since almond does have a different flavor or taste. I will just have to find almond butter at the grocery store or order a jar online. I am so glad the recipe uses honey. I love your display of veggies in the pineapple bowl and artist plate. So healthy and flavorful. So pretty too.
Thanks so much Marsha! I think subbing peanut butter would change the flavor profile…almond butter is great for snacks, lunch or breakfast too
What a colorful salad as colorful as your beautiful art! And your presentation on the artist palette is outstanding.
I have to give almond butter dressing a try. YUM!
Thank you for your creative ways dear friend!
Thanks so much Nancy, the almond butter dressing is yummy!
Looks wonderful! Love your palette!
Thank you Dorothy 🎨 🙂
What a Colorful and healthy salad, Jenna. The dressing sounds so tasty. I’ve made the buttery almonds and they’re so good.
Thanks so much Kitty, the dressing is good, and the buttery almonds are dangerously good aren’t they 🙂
This salad is so healthy, and I have to try making the almonds. They would be great to have on hand.
They are great for snacking too 🙂
Oh this is just what I love eating, any and all salads. This looks delicious and I’ll take mine all mixed together. Already pinned, thanks Jenna……
Thank you Emily, it’s a good one, I hope you enjoy!
A healthy and delicious salad too Jenna, the dressing sounds so good! ♥
Thanks Mary, the dressing is a favorite…
That sounds so good! I love that you have a whole rainbow of fruits and veggies here and that almond butter dressing sounds divine. Pinned.
Thank you Joanne, I hope you enjoy!
I like how colorful it is! A feast for the eyes and the stomach! 😃
Thank you Jill!
Yum! Always love a good salad!
This is a good one, thanks Cyndi!
That looks so good! I wish someone would fix that for me right now! 🙂
haha, thanks Pam, it’s a good one 🙂
I like the idea of “make your own” salad from the rainbow — and the dressing sounds divine.
The dressing is really good!
We loved featuring your awesome post on Full Plate Thursday, 580. Thanks so much for sharing with us and come back to see us soon!
Miz Helen
thanks so much Miz Helen!